Step 1: Start by seasoning the chicken. In a medium bowl, toss your bite-sized chicken pieces with Cajun seasoning, smoked paprika, garlic powder, and onion powder. Make sure every piece is well-coated for maximum flavor.

Step 2: Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken and sear for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Once done, transfer the chicken to a plate and set it aside.

Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it brown.

Step 4: Pour in the chicken broth, heavy cream, and the can of diced tomatoes with their juices. Stir everything together and bring it to a gentle simmer.

Step 5: Add the uncooked linguine directly into the skillet. Stir to make sure it’s submerged as much as possible. Cover the skillet and simmer for 10–12 minutes, stirring occasionally so the pasta doesn’t stick together. If the sauce starts to thicken too much before the pasta is cooked, you can add a bit more broth or water.

Step 6: Once the pasta is tender and the sauce has thickened, stir in the mozzarella and Parmesan cheeses. Continue to stir until everything is melted and the sauce is creamy.

Step 7: Return the cooked chicken to the skillet and toss to combine with the pasta and sauce. Let everything warm through for a few minutes.

Step 8: Sprinkle chopped parsley and a pinch of red pepper flakes on top. Serve hot and enjoy the spicy, cheesy goodness.